Text 11205, 95 rader
Skriven 2008-07-27 23:51:00 av Michael Loo
     Kommentar till en text av NANCY BACKUS
Ärende: acid and stuff 675
==========================
 ML> Now that I think about it, most fruit except the weird tropical
 ML> ones give me some kind of reaction. Peaches, plums, pears, apples,
 ML> cherries, oranges, tomatoes, and so on. Grapefruit and lemons not
 ML> so much as oranges. Figs don't at all unless they're way underripe.
 NB> Most fresh fruit isn't a problem for me.  Apples, on the other hand, I
 NB> discovered I'm allergic/sensitive to... in ANY form, fresh, cooked,
 NB> juice, etc... and they use apples in most everything!

To help me sleep today after a tasting session of numerous
chocolates and two kinds of coffee products, I poured myself
a big tot of rum, to which I added 1/3 the volume of fresh-
squeezed lime juice. Clean Dave remarked that if he'd drunk
that quantity of either rum or lime juice, he'd have a bad
case of heartburn - but I felt nothing. Didn't help me sleep,
either. I'm about to try to find some Benadryl.

On the other hand, those cherries are getting worse and worse
for me.

= =

 ML> be rewarded/punished as well. If you give someone that seventeenth
 ML> beer that pushes them over the edge, in my estimation you are
 ML> lawyer fodder. On the other hand there's the case of the hated
 NB> Agreed, that that sort of behaviour they should be held responsible
 NB> for, whether by lawsuit, or simply the wheels of justice.

Well, the problem with the wheels of justice is that, like other
wheels, they grind slowly, but often enough, unlike other wheels,
they don't grind exceeding small or sometimes not at all. One
thing about lawsuits is that their economic impetus puts them
toward the front of the legal system, and in cases where there
is real perceived wrong, that can be very satisfying.

 ML> So: I guess I don't have much problem with litigation if it's
 ML> not frivolous and not directed toward the wrong party. I also
 ML> guess that lets out a lot of lawsuits, though.
 NB> Exactly.  Despite my disdain for an increasingly litigious society, I
 NB> do see the proper place for litigation.  It's just that so many suits
 NB> are frivolous and/or mis-directed.

Society should reward good deeds and punish evil ones. That's the
gist of both the civil and criminal systems. The problem with the
economic impetus I cited above is that there will always be those
who try to game the system.

I had a friend who was at a laundromat and slipped on a wet spot
and hurt her kiester ... she actually hurt herself pretty badly,
and in fact the fall contributed to increasing problems in the
"for want of a nail a shoe was lost" vein that may have ended up
killing her a decade later. She sued the heck out of the laundromat
and actually got a sizable settlement; I thought that was wrong, as
when one goes to a place where there's a lot of water, one should
take some extra care not to slip, and if one does, too bleeping bad.
I didn't speak to her for quite some time after that, and hers was
a borderline (ethically speaking) case.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Scrambled Eggs and Calf's Brains
 Categories: Starters, Offal, Cheese/eggs, Hungarian
      Yield: 4 Servings

      1 lb Calf's brains
      1 md Onion; minced
      2 tb Butter
    1/2 ts White pepper
    1/2 ts Paprika
      3    Eggs
      1 ts Salt; approx

  Soak brains in cold water, and peel off membrane. Drop brains into
  boiling water for 1 minute, then remove. Dry brains and scrape with a
  knife, reducing them to a rough pulp.
    Cook onion in butter over low heat for about 10 minutes. Add pepper,
  paprika, and brains to the onion and continue to cook, covered, over
  very low heat for about 10 minutes.
    Beat eggs as for scrambling. Just before serving, mix in with the
  brains, making a soft scrambled egg out of the mixture. Be sure to mix
  brains and eggs thoroughly. The texture should be almost like a creamy
  risotto, not like HARD scrambled eggs. Add salt to taste.
    NB this is a traditional appetizer in Hungary, sometimes served on a
  slice of toast.
   Recipe George Lang "The cuisine of Hungary"
    MMed IMH c/o Le MarYol BBS Fido 2:325/3.4

   Posted to NCE 26 Jul 98

MMMMM


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